JAMIE OLIVER

The Irish Mail on Sunday - TV Week - - FRONT PAGE -

FOR­GET THE SCARE STO­RIES – EGGS ARE THE BEST VALUE FOR PRO­TEIN AND FLAVOUR

Serves 8-10 4 an­chovies in olive oil, halved length­ways, re­serv­ing 1tbsp of oil Finely grated zest and juice of ½ a lemon A small bunch of fresh flat-leaf pars­ley, finely chopped A small bunch of fresh chives, finely chopped 4 large free-range eggs 2 round let­tuces, small in­ner leaves picked 1 red chicory, base finely sliced, leaves sep­a­rated 1 white chicory, base finely sliced, leaves sep­a­rated 1 x 20g pun­net of cress

For the salad cream

½ a gar­lic clove, crushed 2tsp Di­jon mus­tard 2tbsp cider vine­gar 6tbsp rape­seed oil 3tbsp but­ter­milk

For the chilli salt

1 dried red chilli 2tbsp sea salt Mar­i­nate the an­chovies in a bowl with the re­served oil, lemon zest and juice, and a lit­tle of the pars­ley and chives. In a bowl, whisk to­gether the salad cream in­gre­di­ents, then sea­son to taste and set aside. Make the chilli salt by bash­ing the chilli and salt in a pes­tle and mor­tar. Set aside.

Boil the eggs in salted wa­ter for about 6 min­utes, plunge into cold wa­ter un­til cool enough to han­dle, then peel each egg and set aside.

Ar­range the let­tuce leaves and chicory on a serv­ing plat­ter. Scat­ter over the re­main­ing chopped pars­ley and chives, snip the cress over, then halve the eggs and place on top.

Sprin­kle over some chilli salt and di­vide the an­chovies be­tween the eggs, driz­zling over a lit­tle of the an­chovy mari­nade too. Serve with the salad cream on the side — so sim­ple, so de­li­cious.

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